Salmon with Salsa Verde

Ingredients :

• 25g pack dill , roughly chopped
• 25g pack mint , tough stalks removed and roughly chopped
• 25g pack flat-leaf parsley , roughly chopped
• 25g pack chives , roughly chopped
• 1½ tbsp wholegrain mustard
• 2 tbsp capers
• 2 tbsp toasted pine nuts
• 200 gm green olives
• 2 lemons, juice only
• 4 salmon fillets

Preparation :

• Preheat the oven to 200C.
• To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped. 
• Place the fish on a lighly oiled baking sheer. Drizzle the juice of the half lemon and season with freshly ground black pepper over the fish. 
• Cook in the oven for 10 - 12 minutes or until cooked through.
• Pile the salsa verde on top of the salmon fillets. Serve with the rice.

Sole Meunière

Ingredients :

• 300 gms Sole fillet
• flour for dusting
• 3 tablespoons  butter
• 1/2 small onions, minced
• 2 tbsp white wine
• 1 tbsp lemon juice
• ½ tsp lemon zest
• lemon slices for garnishing
• coriander for garnishing

Preparation :

• Pat the fish dry with paper towels, and season with salt and pepper. Dust the fillet with flour.
• Heat butter in a frying pan and melt the butter.
• Add the fish to the pan and fry till one side is cooked. Flip over to the other side, and continue cooking.
• Once the fish is cooked on both sides, remove from the pan, and keep aside.
• For the Meuniere sauce, fry the minced onions in the butter, until they start to brown. Add the white wine, and boil, until the liquid evaporates. Add the lemon juice and zest along with one more tablespoon of butter to the pan.
• Pour the sauce over the fish.
• Garnish with coriander, lemon slices and serve with roasted potatoes.

Serves 4 

Chicken with Morel Mushrooms

Ingredients :

• 300 g fresh morel mushrooms

• 1.75 kg chicken, cut into 8-10 pieces

• 75g butter

• 300 ml dry sherry

• 200ml double cream

• lemon juice for marination

• chopped coriander

Preparation :

• Marinade the chicken in lemon juice for half an hour prior to cooking.

• In a sauce pan, sauté the chicken pieces over medium heat in small quantities, in butter, until brown.

• Once all chicken pieces are browned, remove on to a plate and keep aside. Add the remaining butter to the pan. Saute the mushrooms in the pan for about 5 minutes.

• Add the sherry and bring to a boil.

• Add the chicken in the pan and cook for about 45 minutes on low heat.

• Remove the chicken pieces from the pan, and cover with aluminium foil to keep warm. Alternatively, you can also place them in an oven on low.

• To make the sauce, remove the fat layer from the cooking liquid left in the pan used to cook the chicken.

• Continue to reduce the sauce on the heat, until it reduces to a quarter. Add cream and bring to a boil.

• Add lemon juice and salt, to taste.

• Put chicken back in the pan and cook for a couple of minutes.

• Garnish with coriander and serve.

Serves 6